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freak
Pony Mullet
Joined: 07 Mar 2006
Posts: 67
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 Posted: Mon Sep 21, 2009 1:36 pm Post subject: With Fall upon us Does anybody have... |
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an awesome Fish Stew receipe that i can use and put on the Team Oso Receipe section of our site. I make a mean oyster stew but never a fish stew. I hear about it but never have seen or tasted it.
Thanks,
Pat "OsoFreak" Cruz
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RodBreaker
Member White Shrimper Boot Club
Joined: 07 Mar 2006
Posts: 772
Location: Austin, TX
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Capt Mike Singleterry
Full Grown Flour Bluffian
Joined: 07 Mar 2006
Posts: 2728
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| Posted: Mon Sep 21, 2009 2:11 pm Post subject: |
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Check out Fun Stuff Forum...I just added a receipe there... 
Redfish Stew..
Mike
Last edited by Capt Mike Singleterry on Mon Sep 21, 2009 2:16 pm; edited 1 time in total |
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2salty4U
Flour Bluffian in training
Joined: 14 Dec 2007
Posts: 369
Location: Austin, Texas
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| Posted: Mon Sep 21, 2009 2:11 pm Post subject: |
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That one sounds pretty good, but a little heavy on the tomatoes for me, so you better be fond of canned tomatoes. I have only used one can of rotels. The only thing I would add to that amount of ingredients would be about 1 cup of roux. |
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Mon Sep 21, 2009 2:57 pm Post subject: |
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Then if you want to get less fancy you can try the
"Who Let the Dogs Out" Fish Stew It starts like this!
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RodBreaker
Member White Shrimper Boot Club
Joined: 07 Mar 2006
Posts: 772
Location: Austin, TX
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| Posted: Mon Sep 21, 2009 3:25 pm Post subject: |
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| Tyler wrote: |
Then if you want to get less fancy you can try the
"Who Let the Dogs Out" Fish Stew It starts like this!
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Is that a picture of Nick's chorizo experiment? Or did Rob's dog relieve himself in the pan?
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The Trash Heap
Full Grown Flour Bluffian
Joined: 06 Mar 2006
Posts: 1932
Location: Corpus Christi
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| Posted: Mon Sep 21, 2009 3:25 pm Post subject: |
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| Tyler wrote: |
Then if you want to get less fancy you can try the
"Who Let the Dogs Out" Fish Stew It starts like this!
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If a dog got out and did that in my stewpot, I'd shoot the dog and stick to the ciopinno recipe. 
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Mon Sep 21, 2009 3:36 pm Post subject: |
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| That was someone who added deer sausage or deer chorizo and it looked so well like "dog" stuff that I had to take a picture of it. It actually tasted good. Someone took that during the group campout SFCCI had with the Texas Saltwater Guys about 8 or 9 years ago. |
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Poppadunn
Horse Mullet
Joined: 08 Mar 2006
Posts: 129
Location: Kingsvilla, Tx
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| Posted: Mon Sep 21, 2009 3:57 pm Post subject: |
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| The best fish stew I ever had was on the beach with the SFCCI bunch several years ago when Skipper was running the show. Took a while for Skip to put it together and it was worth the wait !!!!! You might contact him for the "fixin's" cause it'll sure take the prize. |
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cuzn dave
Flour Bluffian in training
Joined: 06 Mar 2006
Posts: 465
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| Posted: Mon Sep 21, 2009 4:25 pm Post subject: |
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I like to start with fish broth.
Use those ling and triple tail carcasses you saved in the freezer, even crab shells. Bones and all. All those parts that were too good to throw away or odds and ends.
Put in a cheese cloth bag, bring to a boil and simmer for 45 min.
You can also just cook it then strain it and pick out any meat and put back in.
This is just a base. |
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Mon Sep 21, 2009 4:32 pm Post subject: |
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| Poppadunn wrote: | | The best fish stew I ever had was on the beach with the SFCCI bunch several years ago when Skipper was running the show. Took a while for Skip to put it together and it was worth the wait !!!!! You might contact him for the "fixin's" cause it'll sure take the prize. |
Skipper's recipe is that one I have on the recipe section but he may not use the Mirepoix with carrots celery and onion thing that is too French for Flour Bluff.
This just in, I spoke to Skipper while I was making this post and hes says he uses all but the carrots, so take the carrots out of the recipe on this site and that's his. |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Mon Sep 21, 2009 8:13 pm Post subject: |
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I think I have one that is very hardy for cold days. Might include some heavy cream and butter. Any opposition? I will post to the recipe thread hopefully Tuesday. If I forget, please PM me. You will definitely need a firm fish - redfish.
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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ironmanstan
Exalted Ruler of Flour Bluff
Joined: 04 Oct 2006
Posts: 12256
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| Posted: Tue Sep 22, 2009 3:53 am Post subject: |
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I'd make a gumbo....and go heavy on the fish. yums the word.
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Tue Sep 22, 2009 6:44 am Post subject: |
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Check out the post at BBQING, GRILLING, FRYING, RECIPES AND ALL THINGS TASTY
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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